Modified Atmosphere Packaging Packaging Research Articles

Analysis of quality-related proteins in golden pompano (Trachinotus ovatus) fillets with modified atmosphere packaging under superchilling storage

Here, we aimed to study the changes in proteome of golden pompano fillets during post-mortem storage. Tandem mass tags (TMT)-labeled quantitative proteomic strategy was applied to investigate the relationships between protein changes and quality characteristics of modified atmosphere packaging (MAP) fillets during superchilling (-3 ℃) storage. Scanning electron microscopy was used to show that the muscle histology microstructure of fillets was damaged to varying degrees, and low-field nuclear magnetic resonance was used to find that the immobile water and free water in the muscle of fillets changed significantly. Total sulfhydryl content, TCA-soluble peptides and Ca2+-ATPase activity also showed that the fillet protein had a deterioration by oxidation and denaturation. The Fresh (FS), MAP, and air packaging (AP) groups were set. Total of 150 proteins were identified as differential abundant proteins (DAPs) in MAP/FS, while 209 DAPs were in AP/FS group. The KEGG pathway analysis indicated that most DAPs were involved in binding proteins and protein turnover. Correlation analysis found that 52 DAPs were correlated with quality traits. Among them, 8 highly correlated DAPs are expected to be used as potential quality markers for protein oxidation and water-holding capacity. These results provide a further understanding of the muscle deterioration mechanism of packaging golden pompano fillets during superchilling.

Performance of Allium cepa and Allium sativum essential oils on the quality of marine shrimp Litopenaeus vannamei (Boone, 1931) under MAP packaging

Essential oils of the species Allium cepa (OEC) and Allium sativum (OES) were investigated in isolation and in combination with modified atmosphere packaging (MAP) in the proportion of 60% CO2 + 30% N2 + 10% O2. The objective was to evaluate the performance of ten treatments of marine shrimp Litopenaeus vannamei, stored for 15 days under refrigeration (4 ± 2 °C). Essential oils were equally effective against the visible metabolic activity of gram-positive bacteria, but OES indicated significantly higher concentrations (p < 0.05) of total phenols, with higher anti-DPPH activity and LD50 in bioassay with Artemia salina Leach. The combination of treatments improved the technological and sensorial quality of marine shrimp L. vannamei. Color changes and multiplication of pathogenic microorganisms were delayed, highlighting the MAP +2% OEC and 0.5% OES treatments, as well as the shelf life that was extended to at least 15 days under refrigerated storage.

Antioxidant potential of coffee husks in fresh pork sausage.

Coffee husks, a by-product of dry coffee processing, present a disposal problem in coffee-producing countries. Valorization of this residue is necessary to reduce its environmental impact and improve benefits to the producer. This study evaluated the antioxidant effect of coffee husks on physicochemical properties and sensory liking of fresh sausages packaged in aerobic (AEP) or modified atmosphere packaging (MAP) (20% CO2 + 80%N2). Fresh sausages were prepared with different antioxidants: no addition (control C), sodium nitrite (T2), sodium nitrite + sodium erythorbate + BHA/BHT blend (T3), sodium nitrite + coffee husk 1% (T4), sodium nitrite + coffee husk 2% (T5). Physicochemical properties (TBARs, carbonyl content, pH and instrumental color) were analyzed to evaluate the effect of added synthetic and natural antioxidants on fresh sausages. A sensory test (n = 100) was conducted to assess consumer liking of fresh sausages stored in AEP and MAP. The addition of coffee husks reduced lipid oxidation in fresh sausages, especially under MAP packaging, but did not affect carbonyl content. Consumers reported lower liking scores for products packed in MAP. The addition of coffee husks did not affect the degree of liking. Valorization of coffee husks as an antioxidant in fresh meat products is a viable natural option for the meat industry.

UV-C treatments extend the postharvest quality of ‘0900 Ziraat’ sweet cherries by protecting the physical and biochemical features of the fruits during the storage

Sustainable practices to extend the postharvest quality of horticultural products lead to cost-effective marketing during the prolonged season. Sweet cherries are among the most commonly consumed and traded fruits worldwide although they necessarily deteriorate after harvest. In the present study, the effects of UV-C irradiation in different application durations along with modified atmosphere packaging (MAP) on quality maintenance of the ‘0900 Ziraat’ sweet cherries were investigated for two years (2018 and 2019). The fruits were divided into six application groups; (1) storage in plastic cups control, (2) using MAP (Xtend®) packages, (3) 5 min UV-C exposure, (4) 10 min UV-C, (5) 20 min UV-C, and (6) 30 min UV-C irradiation. Treatment of UV-C was performed at a 15 cm distance using a metal cabinet equipped with 8 UV-C lamps of 15 watts, 230V/50Hz at 254 nm wavelength. The sweet cherries were stored at 1 °C and 90% RH for 35 days. At the end of the storage, the greatest weight loss occurred in the control fruits, while the lowest loss was obtained from the fruits subjected to 10 min of UV-C for both years. Also, 10 min of UV-C provided the highest firmness value for both years. This treatment also has better effects on maintaining several quality features such as pedicel chlorophyll content, titratable acidity in fruit juice, and total phenolic contents compared to the control fruits. General findings indicated that 10 min UV-C irradiation would be a beneficial practice for extending the general quality features of ‘0900 Ziraat’ sweet cherry during cold storage up to 35 d.

Meat and fish packaging and its impact on the shelf life – a review

The shelf life of fresh meat and fish is highly dependent on packaging technologies. The aim of any packaging system for fresh flesh foods is to prevent or delay undesirable changes to the appearance, flavour, odour, and texture. Moreover, microbial contamination, together with lipid and protein oxidation, are major concerns for meat and products thereof in terms of food safety. Modified atmosphere packaging (MAP) is widely applied in the packaging of both meat and fish. This packaging technology extends shelf life and improves appearance; however, several variables must be considered, such as temperature control and differences in gas compositions in combination with different types of meat. This review provides an overview of the available information on packaging technologies, from the perspectives of their characteristics, application types, and effects on the shelf life of poultry, meat, and fish. Special attention is paid to the MAP and active packaging.

Integrative Approach of MAP and Active Antimicrobial Packaging for Prolonged Shelf-Life of Composite Bottle Gourd Milk Cake

The current research explored the integrative effect of antimicrobial edible films and modified atmosphere packaging (MAP) on the quality parameters and shelf-life of bottle gourd burfi, which is a heat-desiccated composite Indian confection. The edible antimicrobial films prepared using a combination of nisin and natamycin (NANIF) were evaluated for their antimicrobial activity as the first line of defense against Bacillus cereus and Aspergillus niger. The product was wrapped in developed films, which was followed by flushing of the altered environment employing MAP in a closed PP box and evaluation during refrigerated storage at 4 ± 2 °C, comparing the product with the control counterpart. During this period, the physicochemical, sensory, and microbiological status of the product was assessed. Results indicated a significant (p ≤ 0.05) variance between the two kinds of samples wherein the antimicrobial film produced excellent results in terms of being less supportive toward microbial growth, thereby extending the life of film-treated samples beyond 35 days compared to the control (21 days). In addition, the product conformed to the legal standards of microbiological count well under the permissible limits laid by the FSSAI. Furthermore, the sensory characteristics of the product did not change much, illustrating the significance of the integrative approach.

Effect of Modified Atmosphere Packaging Varying in CO2 and N2 Composition on Quality Characteristics of Dry Fermented Sausage during Refrigeration Storage

The current study investigated the effects of the most suitable modified atmosphere packaging (MAP) on the physicochemical, microbiological, and sensory properties of fermented dry sausages during 45 days of refrigeration (4°C) storage period. Treatments were vacuum-packed (control), 25% CO2/75% N2 (MAP1), 50% CO2/50% N2 (MAP2), 70% CO2/30% N2 (MAP3), and 100% CO2 (MAP4). All MAP samples regardless of their CO2 composition significantly (p<0.05) decreased in pH, aw, total plate count, and lactic acid bacteria count values as compared to the vacuum-package during storage. The Enterobacteriaceae count in all MAP packaging was significantly (p<0.05) lower than the vacuum-packed samples and counts in MAP3 and MAP4 samples were markedly (p<0.05) lower than all other treatments in prolonged storage of 15 and 45 days. Based on the thiobarbituric acid reactive substance content at day 15 and 30 storage time, treatments are ranked as follows: Vacuum-packed>MAP1>MAP2>MAP3>MAP4. The a* of MAP4 was higher than all other treatments. In the final storage days, no variation was exhibited (p>0.05) among treatments in lactic acid aroma and sourness, and MAP2 samples had the lowest (p<0.05) overall acceptability. The use of MAPs with an increase in the CO2 from MAP1 to MAP4 samples can help in better microbial inhibition than vacuum package, and 70% CO2/30% N2 (MAP3) and 100% CO2 (MAP4) were effective to maintain several quality parameters (aw, pH, microbial inhibition, stability against lipid oxidation, and instrumental color traits) and extend the shelf life of dry fermented sausage.

Production and Postharvest Assessment of Tropical Pumpkin Flowers Harvested for Consumption

Consumption of staminate (male) flowers of squash and pumpkin (Cucurbita sp.) has generally been limited to summer squash (Cucurbita pepo), a species of temperate regions or highland tropical environments. In the lowland tropics of the Caribbean Basin, tropical pumpkin (Cucurbita moschata) is better adapted and more widely grown. We evaluated flower production in Lajas, Puerto Rico, and postharvest attributes (shelf life, chemical and nutritional properties, sensory quality) of flowers of four tropical pumpkin and two summer squash cultivars. Tested cultivars varied slightly among experiments. Passive and active modified atmosphere packaging (MAP) were compared. For passive MAP, packages were sealed without further intervention. Under active MAP, packages were adjusted to 6% to 7% oxygen (O2) and 12% to 13% carbon dioxide (CO2) during sealing. Sensory quality of fresh and canned tropical pumpkin flowers was evaluated by panelists. Production ranged from 1.8 to 4.0 flowers/plant per day. Flower weight and length were up to 50% greater in tropical pumpkin compared with summer squash. Packaged flowers turned more orange but with less color saturation as they aged. In active MAP packages, decreases in O2, and increases in CO2 observed after 5 days were small or not significant compared with initially established atmospheres at day 0. Storage temperature generally had no effect on changes in O2 and CO2. Packaged flowers lost about 27% of their initial weight after 5 days. Type of MAP had no consistent effect on the appearance of packaged flowers. Storing flowers at 5 °C often improved appearance compared with storage at 10 °C. The rate of deterioration was slower in packaged flowers of tropical pumpkin compared with summer squash, but by day 6 the poor appearance of flowers of all cultivars made them unmarketable. Compared with fresh flowers, packaged flowers stored for 5 days exhibited a decrease in soluble solids, total acidity, ascorbic acid, antioxidant capacity, and total phenolics, and generally an increase in pH. Beta-carotene often increased in stored flowers although this varied by cultivar. Storage temperature and type of MAP had inconsistent effects on chemical attributes of stored flowers. Panelists rated fresh flowers as “like moderately” to “like very much” for texture, taste, and overall acceptability, whereas canned flowers were rated as “like moderately” for overall acceptability. Male flowers of tropical pumpkin are suitable for human consumption but deterioration after 5 days of storage limits their market potential unless better packaging methods are developed. Canned tropical pumpkin flowers may be an alternative to packaged flowers.

PREDICTING SHELF LIFE OF CHICKEN BURGER PRODUCED FROM SURIMI UNDER COMBINED USE OF THYME ESSENTIAL OIL AND MODIFIED ATMOSPHERE PACKAGING

In the present research, the mixed use of thyme essential oil (EO) and Modified Atmosphere Packaging (MAP) treatments is studied to increase the quality and the shelf life of burgers prepared from surimi and chicken meat which were refrigerated at 2°C for 27 days. Obviously, there was a significant difference (p &lt; 0.001) between chemical and microbiological analyses of burger treated with thyme EO, free of EOs and packed in the air or in the MAP. So burger shelf life was extended by 18 days with the combination of MAP packaging with thyme EO. Also, Artificial Neural Network (ANN) was used to forecast the shelf life of produced burgers under thyme essential oil and MAP influence. The model obtained from ANN has a higher (R2) and less RMSE in predicting the shelf life of produced burgers under the combined use of thyme essential oil and MAP.

Bacterial community in response to packaging conditions in farmed gilthead seabream

The objective of this study was to evaluate the effect of modified atmosphere packaging (MAP) on fish skin, gills and intestines bacterial microbiome.Whole gilthead seabream was packed aerobically or under modified atmospheres (60% CO2, 30% N2, 10% O2) and stored isothermally at 0 °C. Next Generation Sequencing (NGS) analysis was applied for the characterization of fish microbiome on fish skin, gills, and intestines initially (time of packaging, 1 day after harvesting) and after 10 days of isothermal storage at 0 °C. NGS results indicated statistically significant differences in families’ richness and diversity in the tested fish tissues between aerobic and MAP packaging during storage at 0 °C. The most persistent bacteria were Proteobacteria for both packaging types. For fish skin microbiota, the initially prevailing families were Comamonadaceae, Enterobacteriaceae and Moraxellaceae while in the intestines Comamonadaceae, Anaplasmataceae, Bacillaceae and Enterobacteriaceae were the dominant bacteria. At the end of storage period, the fish microbiota was dominated by psychotropic and psychrophilic families (Pseudoalteromonadaceae, Psychromonadaceae, and Shewanellaceae), while families such as Comamonadaceae were persistent under MAP conditions. By 8 days of fish storage at 0 °C, ΜΑΡ samples exhibited higher sensory scorings than the respective aerobically stored fish, indicating better retention of fish freshness and fish quality attributes under MAP. Based on the results of the study, MAP modified significantly the microbiological status and extended the shelf life of fish. NGS was a powerful tool that provided a more complete assessment compared to a culture-based analysis.

Effect of Nanocomposite Clay/low-density Polyethylene Film on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets Stored with Four Different Packaging Conditions

ABSTRACT To improve the quality and increase the shelf life of rainbow trout fillets, nanocomposite clay/low-density polyethylene films were used during 25 days of refrigerated storage (4 °C). Low-density polyethylene (LDPE) films with 5 wt% clay nanoparticles (sodium montmorillonite, MMT) were used for packaging of rainbow trout fillets using 4 different packaging conditions (modified atmosphere packaging (MAP): 60 N2, 35 CO2, and 5% O2; vacuum packaging (VP); air packaging (AP); and control). Fish samples were analyzed on the first day and every 5 days to determine the extent of microbial deterioration, chemical changes, and sensory properties. Based on obtained results, the shelf life of rainbow trout fillets was determined as ~10 days for the control group, and 15, 20, and 25 days for the AP, VP, and MAP packages, respectively.

PREDICTING SHELF LIFE OF CHICKEN BURGER PRODUCED FROM SURIMI UNDER COMBINED USE OF THYME ESSENTIAL OIL AND MODIFIED ATMOSPHERE PACKAGING: The effect of essential oils on new burgers

In the present research, the mixed use of thyme essential oil (EO) and Modified Atmosphere Packaging (MAP) treatments is studied to increase the quality and the shelf life of burgers prepared from surimi and chicken meat which were refrigerated at 2°C for 27 days. Obviously, there was a significant difference (p < 0.001) between chemical and microbiological analyses of burger treated with thyme EO, free of EOs and packed in the air or in the MAP. So burger shelf life was extended by 18 days with the combination of MAP packaging with thyme EO. Also, Artificial Neural Network (ANN) was used to forecast the shelf life of produced burgers under thyme essential oil and MAP influence. The model obtained from ANN has a higher (R2) and less RMSE in predicting the shelf life of produced burgers under the combined use of thyme essential oil and MAP.

Effect of oregano essential oil or lactic acid treatments combined with air and modified atmosphere packaging on the quality and storage properties of chicken breast meat

This study explored the preservative effects of oregano essential oil (0.2% w/w) or lactic acid (1.25% v/v) combined with oxygen permeable (OP) and modified atmosphere packaging (MAP) on meat quality of chicken meat. The samples were stored at 4 °C for 1, 4, 8, and 12 days and examined for pH, color, aerobic plate count (APC), lipid oxidation (TBARS) and sensory analysis. Results indicated that lactic acid treatment under both packaging conditions presented lower pH accompanied with higher color CIE L* (lightness) values throughout the storage period. Color CIE a* (redness) was higher in OP packaging, and CIE b* (yellowness) was lower in the lactic acid treatment till the last day of storage. Samples treated with lactic acid under MAP packaging presented lower APC at 1, 8 and 12 days of storage. The TBARS values were unaffected by packaging methods, however, these were higher in the control group followed by lactic acid and oregano oil treatments. Furthermore, lactic acid was proved the best to preserve the odor and taste of chicken meat. In conclusion, lactic acid treatment under modified packaging can maintain the storage properties of chicken meat without affecting its sensory characteristics during refrigerated storage.

Shelf-life of vacuum and modified atmosphere packaged sliced pangasius catfish (Pangasianodon hypophthalmus) under refrigerated storage condition

The effects of vacuum (VP) and 100% N2 modified atmosphere packaging (MAP) on the qualityand shelf-life of sliced pangasius catfish (Pangasianodon hypophthalmus) during refrigerated storage (4°C)were investigated up to 12 days. The values of pH, total volatile base nitrogen (TVB-N) and thiobarbituricacid reactive substance (TBARS) of sliced fish samples during storage under VP and MAP packaging werewithin the limit acceptable for chilled fish. Total viable count (TVC) of pangasius fish, on the other hand,gradually increased from the initial value of 4.32±0.04 to 8.30±0.13 log CFU/g on day 9 for non-sealedpack (control) and 7.64±0.12 and 8.34±0.07 log CFU/g for VP and MAP on day 12. There were nosignificant (p&lt;0.05) differences in TVC values among the three packaging conditions during the storageperiod except on day 9 where significantly (p&lt;0.05) lower TVC values were observed in the VP samplecompared to that of other samples. Based on the bacterial counts of 7 log CFU/g, which is considered as theupper acceptable limit for fresh and frozen fish, the shelf-life was determined as the excess of 6 days forcontrol pack and MAP samples, and excess of 9 days for VP sample. Therefore, VP is a good option toincrease the shelf-life of wet fish, which can be adopted by the superstores to display their products withextended shelf-life.

Investigating the effect of chitosan, nanopackaging, and modified atmosphere packaging on physical, chemical, and mechanical properties of button mushroom during storage.

This study investigated the effect of chitosan coating, nanopackaging, and modified atmosphere packaging (MAP) to increase the shelf life and improve the quality of the white button mushroom. Uncoated and coated button mushrooms were stacked in three types of packages (normal, nano, and nano + MAP). The atmosphere inside the nano + MAP packages contained 10% oxygen and 10% carbon dioxide. The physical, chemical, mechanical properties and the evolution of oxygen and carbon dioxide inside the packages were investigated. The results showed that the triple interaction had significant effect (at 1% and 5% levels) on physical, mechanical properties and gas composition. The use of nanofilm (due to the low permeability to oxygen and carbon dioxide), as well as the modification of atmosphere had a positive effect on the control of mushroom respiration rate and the improvement in its physical, chemical, and mechanical properties.

Postharvest quality retention of apricots by using a novel sepiolite–loaded potassium permanganate ethylene scavenger

A new potassium permanganate–based ethylene (C2H4) scavenger was developed using sepiolite as support material. The effects of the scavenger on the main quality attributes of ‘Mirlo naranja’ apricots were evaluated in combination with modified atmosphere packaging (MAP) at 2 °C and under air packaging conditions at 15 °C. In–package gas composition, physicochemical traits (weight loss, fruit firmness, skin colour, pH, titratable acidity (TA), soluble solid content (SSC) and SSC/TA ratio, fungal incidence and sensory analysis), were monitored throughout storage. Results were compared with those obtained by using a commercial scavenger. As control, no scavengers were used. The results showed that both scavengers could achieve undetectable C2H4 concentrations within MAP packages at 2 °C. Overall, C2H4 removal resulted in a significant decrease in fruit weight loss, delayed TA decrease and led to lower SSC/TA ratio increase, while no effect was observed on fruit softening. In addition, the 15 °C–stored apricots also exhibited a lower pH increase, a decrease in C* colour parameter and less fungal incidence as a consequence of a C2H4–free environment. Furthermore, the developed scavenger reduced SSC changes of 15 °C–stored fruit, delayed fungal incidence at 2 °C, and maintained higher sensory quality during storage, maintaining good quality up to 36 d at 2 °C or 14 d at 15 °C. Accordingly, the developed C2H4 scavenger could be a good mean to delay ripening process of fresh apricots, and probably other C2H4 sensitive fruit, prolonging their postharvest storability and improving consumer acceptability.

Effect of hinokitiol impregnated sheets on shelf life and quality of “KEK‐1” tomatoes during storage

Hinokitiol (β‐thujaplicin, volatile oil extracted from the wood of Hiba arborvitae [Thujopsis dolabrata var. hondae], cypress family) is a natural preservative, antimicrobial, and chelating agent, used to prevent decay and extend the shelf life of fruits and vegetables. In the present study, we used nonwoven rayon sheets impregnated with hinokitiol to conduct packaging studies. Mature green tomatoes var. “KEK‐1” were packaged under three packaging conditions, ie, modified atmosphere packaging (MAP), MAP + hinokitiol (MH), and perforated film package (as control), and their quality attributes were compared during storage. The packaging materials used were low‐density polyethylene (LDPE) film (40 μm) and fresh sheets of nonwoven rayon impregnated with hinokitiol. O2 in the MAP packaged tomatoes were retained throughout the storage period (3% to 5% O2). Results showed that MH had slightly improved quality attributes throughout the storage period when compared with MAP alone. Expression levels of LeACS, LeADH, and LeTBG4 genes were higher in 5 and 9 days of control when compared with MAP and MH. “KEK‐1” tomatoes had longer shelf life under MAP and MH packaging and maintained the quality at 15°C. Hence, the effect of the MAP with bioactive packaging treatments could be effective in the future application for the extension of shelf life and quality of fruits and vegetables.

Influence of chitosan nanoparticles and fennel essential oils (Foeniculum vulgare) on the shelf life of Huso huso fish fillets during the storage.

Fish and fishery products are important parts of the human diet, but the microbial, chemical, and physical deteriorations limit their shelf life. Using the modified atmospheric packaging system and edible coatings is one of the main procedures to improve the shelf life of fish. In this research, the effect of chitosan nanoparticles (CNPs) loaded with fennel essential oils along with modified atmosphere packaging (MAP) system on chemical, microbial, and sensorial properties of Huso huso fish fillets during storage at fridge were evaluated. The results showed that coating fish fillets with CNPs and fennel EO significantly reduced the peroxide value, total volatile nitrogen, and thiobarbituric acid value compared with the control samples. Microbial analyses showed a lower number of mesophilic, psychotropic, pseudomonas, and lactic acid bacteria in coated fillets compared with control and MAP packaging. Fish fillets coated with CNPs and EO showed high acceptability in all sensorial attribute through the storage. It can be concluded that using CNPs and fennel EO along with MAP packaging can enhance the shelf life for H. huso fillets up to 18 days in the fridge.

Modified atmosphere packaging delays enzymatic browning and maintains quality of harvested litchi fruit during low temperature storage

Postharvest skin browning of litchi is the major issue which substantially affects its visual quality and market potential. Effect of modified atmosphere packaging (MAP) was studied to manage its surface browning and various quality attributes during storage at 5 ± 1 °C. It was noted that fruits kept under MAP exhibited reduced decay, browning index and loss of fresh weight. MAP storage of fruits markedly suppressed polyphenol oxidase (PPO) activity and delayed production of superoxide anion (O2–), malondialdehyde (MDA), hydrogen peroxide (H2O2) and relative electrolyte leakage with higher anthocyanin concentrations. Likewise, MAP stored fruits had higher total soluble solids (TSS), ascorbic acid content and titratable acidity (TA) with lower peroxidase (POD) activity. In addition, sensory quality, total phenolic content (TPC), radical scavenging activity, superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX) activities were also markedly higher in MAP kept fruits. So, litchi fruits storage under MAP packaging was suitable to delay its postharvest browning and to conserve biochemical attributes and antioxidative enzymes during 28 days cold storage.

Influence of sprout inhibiting treatments and packaging methods on storage performance of Kufri Chipsona 4 potato

Effect of sprout inhibiting treatments viz., hot water dip treatment (57.5±0.1°C for 20 min), isopropyl N-(3 chlorophenyl) carbamate (CIPC) treatment on Kufri Chipsona 4 variety of potato during storage was investigated. The control and treated potato tubers were packed in net bag packaging (nylon mesh bags), MAP (Modified atmosphere packaging) and vacuum packaging and stored for four months (120 days) at low temperature (12±1°C) conditions. During the study, it was observed that with increasing the storage period of tubers, there was a overall progressive increase in sprouting (49.7%), physiological loss in weight (PLW) (7.2%), decay loss (67.3%) and decrease in firmness (8.8 kg/cm2) of potato tubers at 120th day of storage. The CIPC treatment recorded no sprouting, lowest PLW of 6.1% and decay loss (53.2%) and; higher firmness (10.2 kg/cm2) compared with the other sprouting inhibiting treatments at 120th day of storage. In all packaging methods, the PLW of tubers was significantly lower (2.0%) in vacuum packaging, whereas, the maximum tuber weight loss (16.6%) was observed in net bag packaging while the lowest severity of decay (19.6%) was recorded in net bag packaging followed by MAP (89.8%) and vacuum packaging (92.6%) at 120th day of storage. The sprouting % was signifantly lower (47.4%) in vacuum packaging followed by net bag packaging (49.2%) and highest in MAP (52.5%). Among the interaction effect, the CIPC treated tubers showed no sprouting when packed in any of the used packaging method. The PLW of CIPC treated tubers was lower (1.2%) under vacuum packaging whereas, the lowest decay loss (12.5%) was recorded when CIPC treated tubers were packed in net bag.